Ricotta gnocchi

I found this recipe from the New York Times and lightly adapted it. Here is the link, but it is not always available unless you have a subscription. I have found this dough to be light and fluffy, and think it would work well with just about any sauce. I've included the white wine sauce I made as pictured. The original called for a brown butter sage sauce. I will be making this again with spring onions in the batter and serve it with my vodka sauce. 

Serves 4
Gnocchi:
15 ounces whole milk ricotta
2 eggs, lightly beaten
1 1/4 cups freshly grated parmesan (plus more for serving)
Salt and white pepper to taste
3/4 to 1 cup of flour

Sauce:
8 cloves garlic, minced
1 large shallot, minced
2 TBSP unsalted butter
Dash crushed red pepper flakes (optional)
4 ounces white wine, I used chardonnay
5 ounce package of baby greens
Salt and pepper to taste

1. Bring a large pot of water to a boil over high heat. Add 1 TBSP of salt to the water.
   
2. Meanwhile, in a large bowl, beat eggs. Add ricotta, parmesan and salt and pepper. Mix well.
   
3. Sprinkle 1/2 cup of flour over mixture and stir to mix. Sprinkle 1/4 cup of flour over mixture then stir to combine. The dough should be very sticky. Place a rounded spoonful of the dough into the boiling water to see if it will hold its shape. If not, add remaining flour, mix and try again. Once the mix holds its shape you'll transfer it to a large ziplock bag.
   
4. Prepare your sauce (see below for the sauce I used) and keep warm over low heat while you cook the gnocchi.
   
5. Cut the corner off one side of the bag diagonally, so you have about a 3/4" opening, and pipe the mix over the boiling water using scissors to snip the dough into 3/4" lengths. Don't overwhelm the pot with the gnocchi, you'll work in batches of about 8-10 at a time. Allow the gnocchi to fully cook, they're done after they float for about 10 seconds.
   
6. Use a slotted spoon or spider skimmer to remove the gnocchi and place into the pan with your sauce.

Sauce:

• Add shallots, garlic, crushed red pepper flakes and butter to a large skillet and cook over medium heat. Sprinkle with salt and pepper to taste. When the onions are translucent, add white wine to the pan and allow to reduce fully, until the sauce is viscous. Add the greens to the pan and cook over low heat until they are wilted. Reduce heat to low and keep warm while you cook the gnocchi. Toss the gnocchi to coat them.

Serve with grated parmesan.